Scallops - cooking recipe

Ingredients

2 1/2 lb. fresh scallops
2 or more Tbsp. butter
1/4 c. scotch
1/8 c. vermouth
1/4 c. flour
1/4 c. heavy cream (optional)

Preparation

Rinse scallops and dredge in flour.
Heat butter in a heavy skillet and brown scallops.
Set aside to keep warm.
In the same pan, slowly add scotch and vermouth, stirring to make a smooth roux.
Add 1/4 cup cream, if desired, to make a smooth sauce. Spoon over scallops.
Serves 4.